Ingredients:

  • 190g all-purpose flour
  • 150g granulated sugar
  • 50g packed brown sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1.5 tsp pumpkin pie spice
  • 225g pumpkin purée
  • 120ml vegetable oil
  • 2 large eggs
  • 60g Greek yogurt
  • 1 tsp vanilla bean paste
  • 225g brick-style cream cheese, softened
  • 115g unsalted butter, softened
  • 360g powdered sugar, sifted
  • 1 tbsp chai tea concentrate
  • 0.25 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (180°C) and line a standard 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
  3. In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, Greek yogurt, and vanilla bean paste until the mixture is completely smooth.
  4. Gently fold the dry ingredients into the wet mixture using a spatula Note: Over mixing here will make the cupcakes tough and rubbery.
  5. Divide the batter evenly among the 12 cupcake liners, filling them about three quarters full.
  6. Bake for 20 minutes until a toothpick comes out with only a few moist crumbs.
  7. Transfer the cupcakes to a wire rack to cool completely Note: If they are even slightly warm, the frosting will melt off.
  8. Beat the softened 225g cream cheese and 115g butter together until the mixture looks pale and fluffy.
  9. Slowly add 360g powdered sugar, 1 tbsp chai concentrate, and 0.25 tsp cinnamon, beating on low then high speed.
  10. Pipe or spread the frosting onto the cooled cakes and garnish with a dusting of extra spice.